Shrimp & Avocado Salad (Low Carbs)

This is a wonderful salad as a complete meal, especially for diabetics that need to watch their carbs and sugars.

• Ready In: 18 mins
• Serves: 2

Ingredients

• FOR THE SALAD

•  extra virgin olive oil, to cover bottom of skillet
• 1  lb shrimp (cooked, tails off, you can even use up to 2lbs.)
• 1  head bibb lettuce or 1  head butter lettuce or 1  head boston lettuce
• 2  avocados (ripe)
• 3  teaspoons  kirkland seasoning salt (from Costco) or 3  teaspoons  monterey  steak seasoning
• 2  teaspoons bacon bits
• 2  teaspoons lemon juice
• 2  eggs (hard-boiled and sliced)
• 12  grape tomatoes

• FOR AVOCADO DRESSING (use 1 cup)

• 1  avocado (ripe)
• 1  tablespoon lemon juice
• 1⁄8 cup mayonnaise
• 1  garlic clove (minced)
• 1⁄8 teaspoon Splenda sugar substitute
• 1⁄4 teaspoon salt

Directions

1. TO MAKE THE DRESSING:
2. Peel, pit and mash the avocado. Add the rest of the dressing ingredients and blend well.
3. TO MAKE THE SALAD:
4. Cover bottom of skillet with extra-virgin olive oil.
5. Season shrimp with Kirkland Seasoning Salt or Monterey steak seasoning, bacon bits, and 1 teaspoon lemon juice and sauté on both sides for 2-3 minutes total.
6. Divide the lettuce between 2 dinner plates. Place the avocado dressing over the lettuce. Drizzle a teaspoon of lemon juice over each plate. Place a sliced hard-boiled egg over each plate. Place 6 grape tomatoes around each plate. Cut up the 2 avocados into bite-sized pieces and spread out the pieces between the 2 plates. Sprinkle half of the shrimp on each plate and serve.